Rhubarb Gin Jug

Middle Eastern Chickpea & Feta Salad

Ballyknocken letter B

Serves 4

For the orange dressing
100ml orange juice
60ml rapeseed oil
1 tbsp chopped chives
2 tsp honey or to taste
½ red chilli, finely chopped

For the roasted chickpeas
250g cooked chickpeas
2 tbsp rapeseed oil
1 tsp ground cumin
½ tsp ground coriander
¼ tsp smoked paprika
1 tsp za’atar spice blend

100g rocket leaves, including a few sprigs of mint, dill or fennel and flat leaf parsley
50g sundried tomatoes, sliced
70g ready to eat dates, diced
8 cherry tomatoes, halved

60g feta cheese, crumbled

Salt and freshly ground black pepper

For the dressing, place all the ingredients into a jar, seal with a lid and shake well. Taste to check the seasoning as you may need a little more honey, salt or pepper.
For the chickpeas, preheat the oven to 200°C/fan 180°C/gas 6. Line a roasting tray with parchment.
Place the chickpeas in a bowl, add the oil and all the spices. Season with a little salt. Toss well and spoon out onto the parchment, spreading them out. Roast for 16 to 18 minutes checking that they do not burn, shake the tray. Once golden, set aside to cool.
To assemble the salad, place the rocket with the herbs into a bowl. Spoon over a little dressing. Transfer this to a serving bowl.
Combine the chickpeas, (retain 2 tablespoons for the top), sundried tomatoes, dates and cherry tomato halves together, mix lightly.
Spoon over the top of the rocket leaves, add a little more dressing on top.
Crumble the feta over the top and sprinkle over the 2 tbsp of roasted chickpeas that you retained.
Serve the extra dressing separately.

Learn more

Related Recipes

Catherine’s Easter Bundt Cake

Catherine’s Easter Bundt Cake

It’s an Easter Eggstravaganza…. inspired by Siúcra Ireland! Serves 10 to 12 Ingredients 3 tbsp melted butter, for brushing the tin 2 tbsp cocoa powder, for the tin 300g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda 60g cocoa powder 160g dark chocolate,...

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake Serves 14   4 eggs 170g light golden caster sugar 1 tsp vanilla extract 100ml oil 350g plain flour 2 tsp baking powder ½ tsp ground cinnamon ½ tsp ground ginger 3 tbsp raisins, soaked in the juice of ½ an orange 200g grated carrots...

For recipes & news Join us here

Mailjet

Name(Required)
Name(Required)
This field is for validation purposes and should be left unchanged.
ballyknocken logo white transparent

Where To Find Us

Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
Google Map